Blueberry Pancake Casserole

For the Casserole:

• 2 1/2 cups flour, divided
• 2 Tablespoons sugar
• 1/2 teaspoon kosher salt
• 2 large eggs, lightly beaten
• 2 cups buttermilk
• 1/2 cup milk
• 4 Tablespoons butter melted and cooled
• Finely grated zest from 1 medium lemon
• 1 Tablespoon freshly squeezed lemon juice
• Cooking spray
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 cups fresh blueberries

For the streusel:

• 1/2 cup flour
• 3 Tablespoons brown sugar
• 3 Tablespoons sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 4 Tablespooons unsalted butter, cubed

Instructions for casserole: Whisk 2 cups flour, sugar, and salt together in large bowl. Add eggs, buttermilk, milk, melted butter, lemon juice and zest. Stir until barely combined. Do not overmix. Batter will be lumpy. Cover and refrigerate overnight.

In the morning…Preheat oven to 350. Spray 9X13 inch baking dish with cooking spray. Whisk together the remaining 1/2 cup flour, baking powder and baking soda in a small bowl. Fold the mixture into the buttermilk mixture until just combined. Pour into prepared dish. Sprinkle evenly with blueberries. Set aside.

For the streusel: Whisk together the flour, sugars, cinnamon and salt in small bowl. Add the butter and use a fork or your fingers to work the ingredients together until well combined and crumbly. Sprinkle over the casserole. Bake 45 to 50 minutes until golden brown and top springs back when touched. Enjoy!!